Chicken & Vegetable Pasta Bake

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For a quick midweek meal try this tasty chicken and vegetable pasta bake.

All you have to do is throw all your ingredients of Chicken & Vegetable Pasta Bake

  1. 350g dried spiral pasta
  2. 1/2 cauliflower (400g), cut into small florets
  3. 1 large zucchini, halved, sliced
  4. 1/2 Coles Hot Roast Chicken, meat shredded
  5. 530g jar bechamel sauce
  6. 1/2 cup grated cheddar
  7. 1/2 cup panko breadcrumbs (see notes)

The instruction how to make Chicken & Vegetable Pasta Bake

  1. Preheat the oven to 200C or 180C fan-forced. Cook the pasta in a large saucepan of salted boiling water following packet directions, adding the cauliflower and zucchini in the last 2 mins of cooking, or until the vegetables are just tender and the pasta is al dente. Drain well and return to the pan.
  2. Stir chicken and bechamel sauce into the pasta mixture. Transfer to an 8-cup baking dish. Top with cheddar and breadcrumbs. Bake for 10 mins or until crisp and golden.

Nutritions of Chicken & Vegetable Pasta Bake

fatContent: 806.864 calories
saturatedFatContent: 17.8 grams fat
carbohydrateContent: 4.7 grams saturated fat
sugarContent: 95.9 grams carbohydrates
fibreContent: 11.7 grams sugar
proteinContent:
cholesterolContent: 66 grams protein
sodiumContent: 140 milligrams cholesterol

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